Roast Partridge, by Michael Caines MBE, Chef Patron of Michelin-starred Lympstone Manor
Cook at Home
The holder of two Michelin stars for 18 consecutive years, Michael Caines MBE was delighted to have been awarded a Michelin star for Lympstone Manor just six months after opening. If you are looking for a delicious roast but keen to try something new then Partridge is a fantastic alternative. Delicate, tender and actually relatively easy to cook, Partridge offers a healthy alternative to most farmed meat as they are naturally lower in saturated fats due to the happy and active lifestyle of the bird.
For the partridge
- 4 partridges oven-ready and trussed
- toasted walnuts
- 200g wild mushrooms prepared and washed
- quince puree
- Gewurztraminer sauce
- braised chicory
For the Quince Purée
- 100g sugar
- 500ml water
- 40g butter
- juice of half a lemon
- 500g quince, peeled, core removed and chopped
For the Gewurztraminer Sauce
- 250g partridge carcasses
- 25g shallots, finely sliced
- 125g button mushroom, finely sliced
- 500ml chicken stock
- 500ml veal glace
- 50ml cream
- 50ml vegetable oil
- 25g butter
- 375ml Gewurztraminer wine
- 2 sprigs of thyme
- 1 bay leaf
- 10 white peppercorns
- pinch of salt
For the Braised Chicory
- 4 large chicory
- 1 litre chicken stock
- 1 large onion
- 50g butter
- 20g sugar
- 15g salt
- 100g smoked lardons, finely sliced
- 50g garlic puree
- 20g butter
- Sweat the onion in the butter with the salt, but do not colour. Add the chicken stock and bouquet garni.
- Now add the chicory and bring to the boil. Cover with some aluminium foil and place into a pre-heated oven at 180c for about 30 minutes until tender and soft. Once cooked remove from the oven and leave to cool.
- Drain the braised chicory from the cooking juices, slice into thin strips and drain off any excess water.
- In a saucepan sweat off the lardons in the butter, add the sliced chicory and fry until dry.
- Once the chicory is dry add the garlic puree and season with salt and pepper.
- Mix the sugar, water, butter and lemon juice in a saucepan, add the prepared quince and bring to the boil.
- Reduce to a simmer and cook until soft. Strain off and save the liquid and liquidize to a smooth puree in a blender, then pass through a fine sieve and adjust texture using the cooking liquid.
- Season and place in a piping bag.
- Bring the red wine to the boil and reduce it by a third, to remove the alcohol and concentrate the colour and flavour.
- Leave it to cool.
- Heat the oil in a roasting tray, add the carcasses and then the butter and lightly colour.
- Add the shallots and seal without colouring, then add the sliced mushrooms and sweat until slippery.
- Add the Gewurztraminer wine and reduce by half. Now add the chicken stock, veal glace, cream, thyme, bay leaf, peppercorns and a pinch of salt.
- Bring to the boil, lightly skim off any scum and reduce to a simmer, cook for 45 minutes and then pass through a colander then through a fine sieve.
- Reduce to sauce consistency then pass finally through a muslin cloth and correct the seasoning.
- Place a handful of walnuts in a saucepan and cover with half water and milk. Bring to the boil and leave them to rest for ten minutes.
- Peel using a small knife and toast in the oven with a knob of butter.
Roasting the Partridge
- Season and roast off the partridge in a pre-heated oven at 200c for 8 minutes and then remove from the oven and leave to stand for a further 16 minutes.
- Now remove the legs and breast keeping the carcass for your sauce.
- In a frying pan heat some butter and place the partridge legs and breast skin side down and colour until golden brown then seal the flesh slide briefly before removing.
- Meanwhile, pan-fry the wild mushrooms in a little butter with salt and pepper, reheat the braised chicory and warm through the quince puree in a microwave for a few seconds.
- Place some chicory in the middle of the plate in a ring, pipe some quince puree onto the plate or around the edge and then sprinkle the mushrooms around with the toasted walnuts,
- Place the partridge breast on top of the chicory and then the legs to the side.
- Add the Gewurztraminer sauce and serve.
Lympstone Manor, Courtlands Lane, Exmouth, Devon, EX8 3NZ
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